Meatballs (and sauces)

WillowCat

For light, juicy meatballs, I always use a 50/50 mix of beef and pork, and add breadcrumbs soaked in milk.

The recipe at the end of this article has a nice recipe:

http://www.theguardian.com/lifeandstyle/wordofmouth/2011/nov/03/how-to-cook-perfect-meatballs

minicazzybee

Mine used to be dry and almost chalky in texture until I used a mix of beef and sausage meat (about 25% sausage meat) I don't think that using over-lean mince helps either.

Maybe try using Passatta rather than chopped toms for the sauce? It's kind of thick and smooth to begin with so usually reduces to a nice rich thick sauce.
HTH x

pollys

Meatballs I freeze raw without sauce, then defrost overnight. I make the sauce with a tin of chopped tomatoes and passata. I find this makes a richer, thicker sauce.
For lasagne, I just make it as normal, no pre cooking of lasagne sheets. I then wrap it up really well in cling film. There are six of us so my lasagne tends to be on the large size, it can take awhile to defrost.

HTH

Polly

zippychick

our meatballs thread should help

this thread on lasagne should also be of interest

Zip

liney

Thanks: I would never have though to use sausage meat, and I think I have some lurking in the bottom of the freezer. Bonus.

I will add a carton of passata to my sauce and see if that helps.

Chris25

I usually make my meatballs with a mix of minced beef, minced pork, chopped onion, fresh (not dried) breadcrumbs, and some beaten egg - sometimes include grated beetroot or apple too.

But i often buy fresh beefburgers when reduced & turn those into meatballs - get about 3 or 4 per burger.

liney

I have now found some Puff Pastry too, so will make up some sausage rolls ready to pop in the oven too.

So far i've got:
Chicken Curry.
Bombay Potatoes.
A batch of bologanise frozen in portions (to have with spaghetti or turn into chilli)

To make:
Sausage Rolls
Meatballs
Marinara Sauce
Shepherds Pie
Lasagna

I use my slow cooker for casseroles with a plug timer, so will not batch cook those.

Any other suggestions on what freezes well?

SnooksNJ

liney wrote: »

Back to work in a week, and I am planning some batch cooking to keep us going this half term.

Bolognaise to be turned into lasagna or chilli, shepherds pie and curry are on the list so far.

Meatballs and marinara sauce have been requested, but my meatballs always seem to come out abit dry/tough. They like the large ones at Frankie and Bennies that are almost like Faggots IFKWIM? Also, my tomato sauce never seems quite thick enough: do I just need to cook it for longer? I seem to get a watery seperation. Gosh I sound like a great cook!

Any advice or lovely meatball recipies please?

Edit: Also, can I actually make the lasagna up and freeze it? Do you soak the pasta sheets first? I normally just keep the bolognaise frozen, but this would save more time.

Add some water to the meatball mixture.
Add some paste to the sauce and yes lasagne can be frozen.

liney

Pasata seems to have solved my marinara sauce problems - it is bubbling away now.

Meatballs for tea with the milky bread crumbs and sausage meat so fingers crossed.

I have now discovered 3 ice cream tubs of frozen blackcurrants from last year, so time to make some more jam.

poorly_scammo

You could also make some ice-cream with the blackcurrants if you like. It'll keep for a while.